The Pioneer Woman Tasty Kitchen
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Firecracker Pineapple Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

This healthy, sweet and spicy firecracker pineapple chicken is way better than takeout! A gluten-free, paleo and whole30 dinner that everyone will love!

Ingredients

  • FOR THE SAUCE:
  • 1-½ Tablespoon Avocado Oil
  • 1-½ teaspoon Fresh Ginger, Minced
  • ¾ cups Pineapple Juice
  • 1 Tablespoon Frank's Red Hot Sauce
  • ½ Tablespoons Coconut Aminos (or Soy Sauce, If Not Paleo)
  • 1 teaspoon Tapioca Starch
  • FOR THE CHICKEN:
  • 3 Tablespoons Tapioca Starch
  • Salt And Pepper
  • 8 ounces, weight Chicken Breast, Cubed
  • 2 Tablespoons Avocado Oil
  • ¼ cups Pineapple Tidbits, Drained
  • Cooked White Rice, Or Cauliflower Rice, For Serving
  • Sliced Green Onion For Garnish
  • Sesame Seeds, For Garnish

Preparation

In a medium frying pan, heat avocado oil (for the sauce) on medium heat. Add ginger and cook until fragrant, about 30 seconds. Turn up the heat to medium high and add pineapple juice, hot sauce and coconut aminos. Bring to a boil.

Once boiling, whisk 2 teaspoons of the sauce with the tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well mixed. Boil, stirring constantly, until sauce thickens and starts to reduce, about 2–3 minutes. Turn down the heat to medium/low and cook an additional 1 minute, until sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken.

Place tapioca starch and a pinch of salt and pepper in a large Ziploc bag. Add in the cubed chicken and shake until evenly coated.

Heat 1 tablespoon of the avocado oil on medium high heat in a large frying pan. Add in half of the chicken paces and cook until golden brown, about 2–3 minutes. Flip and cook until the other side is golden brown. Transfer to a paper-towel-lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.

Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds. Devour!

Note: If you double this, you need to more than double the cooking time—you’ll boil it for 7–8 minutes and cook it on low for 2–4 minutes.

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Profile photo of Lisa D Lee

Lisa D Lee on 3.11.2019

This was extremely delicious. I’d never used avacado oil, tapioca starch or amino acids before, so I was leary of this recipe. But it was excellent. My first time preparing and eating cauliflower curry rice too! 10 mitts!

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